Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.
Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover pannacottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream's surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.